Every year, I post this recipe in the Jamboroo and people seem to have good luck with it. Of course, a chili recipe is merely a suggestion. It's up to you to add your own unique signature to it. Cut-up hot dogs? Sure. Adding a hunk of seared pork butt to the cauldron, as I'm doing this year? Absolutely. White beans instead of kidney beans? Knock yourself out. Tofu instead of meat? YOU GO TO HELL. YOU ARE NOT WORTHY OF THE RECIPE.

Put a big pot on the stove on medium. Pour in the oil. When it's hot, toss in the onions, garlic, jalapeno, and shallots and stir them around until soft. Toss in the ground meat. Salt and pepper the ground meat in the pot. Sautee the meat until it's good and brown. Add the tomatoes, beans, corn, beer, broth, liquid smoke, sugar, cumin, chili powder, fennel seed, joint ashes, vinegar, and Frank's. Bring it to a simmer. Half cover the pot and leave it on low medium heat for 3-4 hours, stirring occasionally and always tasting. The liquid in the pot should reduce into a nice, thick stew. Dip in a chip to see if the chili sticks to it. If it does, it's ready to serve. I think it serves about eight. I've never really bothered to check.